Tenderstem, beetroot and toasted seed salad with lemon dressing

A quick, easy and healthy salad, great for lunch or as a starter in the evening. If you’re looking for a slightly more filling option, try adding quinoa – a super healthy substitute to couscous or bulgur wheat – to this salad.

Prep 5 mins | Cook 5 mins



200g Tenderstem, stems cut in half
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tbsp Kikkoman Soy Sauce
250g infused beetroot, cut into wedges
Small bunch fresh chives, snipped
For lemon dressing
2 tbsp cold pressed rapeseed oil (we used Hill Farm Oil)
Juice ½-1 lemon, to taste
Freshly ground black pepper & sea salt, to taste

What to do:

  1. Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
  2. Steam or boil the Tenderstem® for 3 to 4 minutes until just tender but with a little bite.
  3. While the Tenderstem is cooking toast the seeds by tipping them into a small frying pan. Add Kikkoman Soy Sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
  4. Arrange the cooked Tenderstem and beetroot wedges on a plate, drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.